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1. Peel the potatoes and cut them into straw-shaped strips, about 2½ inches long and ½ inch thick. Drop them into a bowl of ice water and set them aside until ready to fry. Drain the potatoes in a colander, spread them out on a double thickness of paper towels and pat them thoroughly dry.
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2. Pour enough oil into a deep fryer to come 3 or 4 inches up the sides of the pan. For the first frying of the potatoes (there will be two in all), heat the oil until it reaches a temperature of 370° on a deep-frying thermometer.
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3. Drop the potatoes into the frying basket and immerse the basket in the hot oil, shaking it gently from time to time to prevent the potatoes from sticking together. Fry them for about 15seconds, or until the potatoes are tender and a pale golden brown.
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4. Drain on a double thickness of paper towels, then fry and drain the remaining potatoes similarly. The potatoes may now rest for as long as an hour before refrying and serving.
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5. Immediately before serving, reheat the oil until it reaches a temperature of 385° on a deep-frying thermometer. Drop all the potatoes into the basket and, shaking the basket occasionally, fry for 15 seconds, or until the potatoes are crisp and brown.
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6. Drain on paper towels and transfer to a large platter or bowl. Sprinkle lightly with salt, and serve at once.
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